Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the butter and sugar until light and fluffy-- approximately 7 minutes. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture. Do not over-mix or cake well become tough.
Pour the batter into the prepared Bundt pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 40-45 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter.
Combine the mango, sugar, cream cheese and tequila with the whip attachment in the stand mixer. Blend until smooth and thick, adding additional cream cheese, if needed.
Spoon the mango topping evenly over the top of the cake and decorate with edible flowers and sugared raspberries.